Pumpkin Nut Muffin

The cake dough is prepared in vegetable oil, with the addition of pumpkin pulp, ground nuts and spices.

Ingredients

• Pumpkin, canned pulp – 400 g
• Pecan or walnut (ground) – 60 g
• Vegetable oil – 300 g
• Large eggs – 4 pcs.
• Ground cinnamon – 1 teaspoon
• Ground ginger – 1 teaspoon
• Ground nutmeg – 1 teaspoon.
• Flour – 450 g
• Baking powder – 2 teaspoon.
• Soda – 1 teaspoon.
• Salt – 0.5 teaspoon.
• Sugar – 400 g
• Powdered sugar – 50 g
• Butter for greasing the mold

Directions

1. Turn on the oven to preheat to 160 degrees. Grease a 25 cm cake pan (with a hole in the middle) with butter.
2. In a bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate bowl, beat the sugar with vegetable oil, add the eggs, beating well after each. Continuing to beat on low speed, add pumpkin pulp and dry ingredients. Then add the nuts, stir with a spoon.
4. Put the dough in the prepared mold and place in the preheated oven. Bake the nut cake for 70-80 minutes, until a clean wooden stick is punctured.
5. Remove the nut cake from the oven, hold a knife between the sides of the cake pan and the cake. Allow to cool for 15 minutes, and then remove the cake from the mold, let it cool on a wire rack until completely cooled. Sprinkle the cooled nut cake with powdered sugar and serve.